Hot Honey Sheet Pan Salmon
February 10, 2025
Writer, recipe developer, and content creator for @myeverydaytable, Emily Dingmann, shares one of her family favorites — a weeknight winner with easy prep, balanced nutrition, and big flavor
This Hot Honey Sheet Pan Salmon is great for busy weeknights. With just a little prep, it’s mostly hands-off, which I think is something everyone wants more of when it comes to dinner!
One of the tricks with sheet pan meals is ensuring that everything is done at the same time while still being perfectly cooked. So in this recipe, we’re giving the potatoes a headstart, cutting them into smaller pieces and pre-baking them before adding the salmon to the pan.
Serve this dish with green beans, broccolini or a simple salad and you have a balanced and delicious meal that’s ready in no time.
SERVINGS
4
PREP TIME
10 min
COOK TIME
40 min
Ingredients
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1 ½pounds baby Yukon gold potatoes, quartered
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1tablespoon extra virgin olive oil
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1teaspoon all purpose seasoned salt
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2tablespoon L&B Sweet & Spicy Hot Honey
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1tablespoon Dijon mustard
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46-ounce salmon fillets
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Kosher salt, to taste
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Black pepper, to taste
Directions
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1
Heat oven to 400 F.
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2
On an extra large sheet pan, toss the potatoes with the oil and seasoned salt until well coated. Spread the potatoes, cut sides-down, in an even layer. Roast for 20 minutes.
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3
Meanwhile, in a small bowl, stir together the L&B Sweet & Spicy Hot Honey and Dijon mustard.
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4
Once roasted, scoot the potatoes to the sides of the sheet pan to make room for the salmon. Place the salmon fillets skin-side down on the pan and pat dry with a paper towel. Season each fillet with kosher salt and black pepper.
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5
Brush salmon with hot honey mixture and bake for 15 to 20 minutes, or until the salmon is cooked through and easily flakes with a fork. Serve warm.
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6
Leftover salmon and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.